Salmon trout fillet baked with tomatoes and cheese – SWR4

Fresh spinach and a topping of tomatoes and cheese make the salmon trout fillet a special treat. This matches hash browns.

whiter.  oval plate with lamb lettuce, next to it fried salmon with spinach and a light cheese coating (Photo: SWR, Alexandra Daub)


Alexandra Daub


1 kg peeled potatoes
800 g bleached spinach leaves
2 tomatoes
2 shallots, finely chopped
4 pieces of salmon trout fillet, each 200 g
200 g grated mozzarella
2 tablespoons fresh cream
2 egg yolks
salt, pepper, nutmeg
1 lemon
Butter and canola oil for frying


Grate the potatoes coarsely. Season with salt, pepper and nutmeg and briefly squeeze out the excess liquid.

Then form four equal-sized rösties and fry them in rapeseed oil until browned on both sides. Place on a baking tray and finish cooking in the oven for 15 to 20 minutes.

Meanwhile, season the salmon trout with pepper and salt, flour them and fry them in a little butter and rapeseed oil for about two minutes on each side. Then place on a baking sheet.

Mix the mozzarella with the crème fraîche and the egg yolk. Spread the sliced ​​tomatoes on the fillets, spread the cream cheese on top.

Bake the full fish fillets in the oven at 180 ° C for about ten minutes.

Saute the sliced ​​shallots in butter, add the spinach leaves and season with salt and pepper.

Place the rösties on a plate, spread the spinach leaves on top and place the grated trout fillets on top. Garnish with lemon wedges and lamb lettuce.

And here’s another delicious recipe idea for salmon trout:

And if you like gold, try this recipe:

Overview of all SWR recipes

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